Strawberry Vanilla Ice Cream Recipe

Introduction

Strawberry ice cream is a timeless treat that perfectly balances sweet and tangy flavors with a creamy texture. Made from fresh strawberries and rich custard, this homemade dessert is refreshing and indulgent. It’s a wonderful way to enjoy summer’s best fruit all year round.

Ingredients

• 400g strawberries, stalks removed
• 1-2 tsp lemon juice
• 600ml double cream
• 300ml whole milk
• 150g white caster sugar
• 5 egg yolks
• 2 tsp vanilla extract

Instructions

1. Step 1: Place the strawberries in a food processor or blender and purée until smooth. Add lemon juice to taste, using less if your strawberries are more tart.
2. Step 2: Warm the double cream and whole milk in a pan until just steaming, but do not let it boil.
3. Step 3: In a bowl, whisk the caster sugar and egg yolks together for 1 to 2 minutes until the mixture becomes pale yellow.
4. Step 4: Slowly pour the hot cream mixture into the egg yolks while whisking continuously to combine fully.
5. Step 5: Strain the combined mixture through a sieve back into the pan. Cook gently over low-medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 82-85°C). Avoid overheating to prevent scrambling the eggs.
6. Step 6: Transfer the custard to a bowl, cover, and let it cool for 10 minutes, then chill in the refrigerator for 1 hour.
7. Step 7: Stir the strawberry purée and vanilla extract into the chilled custard. Taste and adjust by adding more lemon juice or vanilla if desired.
8. Step 8: Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour into a container and freeze for 4 hours, stirring vigorously or blending every hour to break up ice crystals.

Tips & Variations

• Before serving, let the ice cream sit at room temperature for 10 minutes and scoop with a hot ice cream scoop for easy serving.

Storage

Store the strawberry ice cream in an airtight container in the freezer for up to two months. When ready to serve, allow it to soften at room temperature for about 10 minutes to make scooping easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before puréeing to prevent the ice cream from becoming too watery.

What if I don’t have an ice cream maker?

You can still make delicious ice cream by freezing the mixture in a container and mixing or blending it every hour to reduce ice crystals. This manual method takes about 4 hours but results in smooth, creamy ice cream.

Strawberry Vanilla Ice Cream Recipe

---

★★★★★

5 from 101 reviews

• Author: Ethan
• Total Time: 1 hour 40 minutes
• Yield: Approximately 1 liter (about 6 servings) 1x

Pin Recipe

Print Recipe

Description

This delicious homemade strawberry ice cream features fresh strawberry purée combined with a smooth, creamy custard base made from double cream, whole milk, egg yolks, and vanilla. Sweetened with caster sugar and brightened with a touch of lemon juice, this recipe creates a luscious and refreshing dessert perfect for summer or any time you crave a fruity frozen treat.

---

Ingredients

Scale 1x2x3x

Strawberry Purée

• 400g strawberries, stalks removed
• 1–2 tsp lemon juice

Custard Base

• 600ml double cream
• 300ml whole milk
• 150g white caster sugar
• 5 egg yolks
• 2 tsp vanilla extract

---

Instructions

1. Prepare the Strawberry Purée: Place the cleaned strawberries in a food processor or blender and whizz until you get a smooth purée. Add lemon juice to taste – start with a small amount if your strawberries are tart, adding more if needed to balance the sweetness.
2. Warm the Cream and Milk: In a saucepan, gently warm the double cream and whole milk until just steaming but not boiling. This helps in creating a smooth custard without curdling the eggs.
3. Mix Sugar and Egg Yolks: In a bowl, whisk the caster sugar and egg yolks together for 1-2 minutes until pale yellow and slightly thickened, which helps to aerate and dissolve the sugar.
4. Combine Hot Cream with Eggs: Gradually pour the warm cream and milk mixture into the egg yolk mixture, whisking continuously to ensure the eggs don’t cook too quickly and scramble.
5. Cook the Custard: Strain the mixture through a fine sieve back into the saucepan to remove any lumps. Gently cook the custard over low to medium heat, stirring constantly, until it thickens enough to coat the back of a spoon and leave a trail when you run your finger through it. This should happen around 82-85°C. Be careful to avoid overheating which causes scrambling.
6. Cool the Custard: Transfer the custard to a bowl, cover it, and allow it to cool at room temperature for 10 minutes. Then chill it in the refrigerator for about 1 hour to fully cool and set.
7. Combine with Strawberry Purée and Vanilla: Stir the strawberry purée and vanilla extract into the chilled custard. Taste and adjust the lemon juice or vanilla for extra flavor if necessary.
8. Freeze the Ice Cream: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions for the best texture. If you don’t have an ice cream maker, transfer to a freezer-safe container and freeze for 4 hours, whisking vigorously or blending in a food processor every hour to break up ice crystals and create a smoother texture.
9. Serve: Before serving, leave the ice cream out of the freezer for 10 minutes to soften slightly, then scoop with a warm ice cream scoop for perfectly shaped servings.

Notes

• For smoother custard, always strain the egg mixture before cooking.
• If you don’t have an ice cream maker, stirring every hour prevents large ice crystals and improves texture.
• Use ripe, fresh strawberries for the best flavor in the purée.
• Adjust lemon juice carefully to balance sweetness and tartness based on strawberry sweetness.
• Ice cream keeps well in the freezer for up to two months if stored in an airtight container.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: strawberry ice cream, homemade ice cream, custard ice cream, summer dessert, frozen dessert